Journal of Food Science

Cover image for Journal of Food Science

May 1981

Volume 46, Issue 3

Pages 665–980

  1. Basic Research

    1. Top of page
    2. Basic Research
    3. Applied Science & Engineering
    4. Research Notes
    1. Oxygen Uptake and ß-Carotene Decoloration in a Dehydrated Food Model (pages 665–669)

      R. O. TEIXEIRA NETO, M. KAREL, I. SAGUY and S. MIZRAHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15319.x

    2. Predicting Water Activity from 0.30 to 0.95 of a Multicomponent Food Formulation (pages 670–672)

      K. W. LANG and M. P. STEINBERG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15320.x

    3. Factors Influencing the Heat Resistance of a Heat-Resistant Lipase of Pseudomonas (pages 673–676)

      D. M. ADAMS and T. G. BRAWLEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15321.x

    4. Factors Influencing the Activity of a Heat-Resistant Lipase of Pseudomonas (pages 677–680)

      D. M. ADAMS and T. G. BRAWLEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15322.x

    5. Residual Amounts of Proteinaceous Additives in Table Wine (pages 681–683)

      D. A. WATTS, C. S. OUGH and W. D. BROWN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15323.x

    6. Rapid Purfication of β -Galactosidase (Aspergillus Niger) from a Commercial Preparation (pages 684–687)

      N. A. GREENBERG and R. R. MAHONEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15324.x

    7. Model System Studies on N-Nitrosamine Formation in Cured Meats: The Effect of Slice Thickness (pages 691–693)

      R. F. THEILER, T. G. ASPELUND, K. SATO and A. F. MILLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15326.x

    8. Microstructure of Liver Sausage (pages 694–696)

      F. K. RAY, B. G. MILLER, D. C. VAN SICKLE, E. D. ABERLE, J. C. FORREST and M. D. JUDGE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15327.x

    9. Water Binding Measurement of Meat (pages 697–701)

      T. C. TSAI and H. W. OCKERMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15328.x

    10. Partial Purification and Characterization of a Neutral Protease from Bovine Skeletal Muscle (pages 702–704)

      C. K. KANG, T. H. DONNELLY, R. F. JODLOWSKI and W. D. WARNER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15329.x

    11. Increase in Curd Tension of Milk Coagulum Prepared with Immobilized Proteases (pages 705–707)

      SE-EOK YUN, KUNIO OHMIYA, TAKESHI KOBAYASHI and SHOICHI SHIMIZU

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15330.x

    12. Relationship of Fiber Type Composition to Marbling and Tenderness of Bovine Muscle (pages 708–710)

      C. R. CALKINS, T. R. DUTSON, G. C. SMITH, Z. L. CARPENTER and G. W. DAVIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15331.x

    13. Predicting Protein Quality of Corn-Soy-Milk Blends After Nonenzymatic Browning (pages 711–715)

      G. N. BOOKWALTER and W. F. KWOLEK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15332.x

    14. Reproducibility of Microbiological Counts on Frozen Cod: A Collaborative Study (pages 716–719)

      BOHDAN M. SLABYJ, ROY E. MARTIN and GORDON E. RAMSDELL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15333.x

    15. Thermophysical Properties of Apples in Relation to Freezing (pages 724–728)

      H. S. RAMASWAMY and M. A. TUNG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15335.x

    16. Chemical and Physical Treatment Effects on Solid-Liquid Extraction of Apple Tissue (pages 729–732)

      C. R. BINKLEY and R. C. WILEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15336.x

    17. Factors Affecting Antifungal Activity of Onion Extractives Against Aflatoxin-Producing Fungi (pages 741–744)

      ARUN SHARMA, S. R. PADWAL-DESAI, G. M. TEWARI and C. BANDYOPADHYAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15339.x

    18. Fate of Ingested 15N-Labelled Nitrate and Nitrite in the Rat (pages 745–748)

      CHING F. WANG, ROBERT G. CASSENS and WILLIAM G. HOEKSTRA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15340.x

    19. Evaluation of the Botulism Hazard from Imitation Cheeses (pages 749–750)

      D. A. KAUTTER, R. K. LYNT, T. LILLY JR. and H. M. SOLOMON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15341.x

    20. Lipid Content and Fatty Acid Composition in Bamboo Shoots (pages 751–755)

      ETSUKO KOZUKUE and NOBUYUKI KOZUKUE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15342.x

    21. Some Biochemical Properties of Soluble and Bound Potato Tuber Peroxidase (pages 756–764)

      VARDA KAHN, SARAH GOLDSHMIDT, JACOB AMIR and RINA GRANIT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15343.x

    22. Separation of Native and Acylated Egg White Proteins with Gel Chromatography and DEAE-Cellulose Ion Exchange (pages 778–780)

      D. K. PALLADINO, H. R. BALL JR. and H. E. SWAISGOOD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15346.x

    23. Characterization of Pearl Millet Nonstarchy Polysaccharides (pages 781–785)

      L. O. EMIOLA and L. C. DE LA ROSA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15347.x

    24. Hard-to-Cook Phenomenon in Beans: Effects of Accelerated Storage on Water Absorption and Cooking Time (pages 799–803)

      G. MICHAEL JACKSON and E. VARRIANO-MARSTON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15351.x

    25. Comparison of Methods for the Isolation of Salmonella Species from Lactic Casein (pages 804–809)

      PAUL L. POELMA, WALLACE H. ANDREWS and CLYDE R. WILSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15352.x

    26. Heat Resistance of Sporolactobacillus inulinus (pages 810–812)

      STEPHANIE DOORES and DENNIS WESTHOFF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15353.x

    27. Nutritional Improvement of Sorghum by Fermentation (pages 819–821)

      NURIA KAZANAS and M. L. FIELDS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15356.x

    28. Changes in Water Structure in Postmortem Muscle, as Determined by NMR T1 Values (pages 822–823)

      R. W. CURRIE, R. JORDAN and F. H. WOLFE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15357.x

  2. Applied Science & Engineering

    1. Top of page
    2. Basic Research
    3. Applied Science & Engineering
    4. Research Notes
    1. Effect of Radiation and Conventional Processing on the Thiamin Content of Pork (pages 824–828)

      M. H. THOMAS, B. M. ATWOOD, E. WIERBICKI and I. A. TAUB

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15358.x

    2. Effect of a Di-Thermal Storage Regime on Quality and Nutritional Changes and Energy Consumption of Frozen Boxed Beef (pages 829–833)

      W. MOLEERATANOND, B. H. ASHBY, A. KRAMER, B. W. BERRY and W. LEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15359.x

    3. Physical and Sensory Properties of Chicken Patties Made with Varying Proportions of White and Dark Spent Fowl Muscle (pages 834–837)

      L. M. ROLAND, S. C. SEIDEMAN, L. S. DONNELLY and N. M. QUENZER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15360.x

    4. Processing, Microbial and Sensory Characteristics of Cooler and Freezer Stored Hot-Boned Beef (pages 838–841)

      J. O. REAGAN, S. L. PIRKLE, D. R. CAMPION and J. A. CARPENTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15361.x

    5. Cottonseed Proteins in Frankfurters: Effect on pH, Cured Color, and Sensory and Physical Properties (pages 845–849)

      R. N. TERRELL, R. L. SWASDEE, P. J. WAN and E. W. LUSAS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15363.x

    6. Changes in Physical Properties of Meat Batters During Heating (pages 850–855)

      J. M. SCHWEID and R. T. TOLEDO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15364.x

    7. Sensory Properties and Cooking Losses of Beef/Pork Hamburger Patties (pages 860–863)

      E. A. PARIZEK, C. B. RAMSEY, R. D. GALYEAN and J. D. TATUM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15366.x

    8. Quality Evaluation of Raw Tuna by Gas Chromatography and Sensory Methods (pages 868–873)

      JESS HUMAN and ALI KHAYAT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15368.x

    9. Brining Procedures to Produce Uniform Salt Content in Fish (pages 874–876)

      PHILIP H. KOSAK and ROMEO T. TOLEDO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15369.x

    10. Distribution of T-2 Toxin in Wet-Milled Corn Products (pages 877–879)

      GEORGE J. COLLINS and JOSEPH D. ROSEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15370.x

    11. Biological Properties of VHF- and Microwave-Heated Soybeans (pages 880–885)

      A. POUR-EL, S. O. NELSON, E. E. PECK, B. TJHIO and L. E. STETSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15371.x

    12. Rheological Properties of Prune Juice (pages 886–888)

      H. R. BOLIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15372.x

    13. Heating Characteristics of Whole Kernel Corn Processed in a Steritort (pages 889–895)

      MAURICE R. BERRY JR. and ROGER W. DICKERSON JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15373.x

    14. Natural Lactic Acid Fermentation of Corn Meal (pages 900–902)

      M. L. FIELDS, AHMED M. HAMAD and DUANE K. SMITH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15375.x

    15. Fermentation of Corn for Nigerian Agidi (pages 903–905)

      VERONICA UMOH and MARION FIELDS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15376.x

    16. Effect of Pretreatment on Quality of Sweet Peach Pickles (pages 906–908)

      E. K. HEATON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15377.x

    17. Combining Aqueous Extraction and Membrane Isolation Techniques to Recover Protein and Oil from Soybeans (pages 912–919)

      J. T. LAWHON, L. J. MANAK, K. C. RHEE, K. S. RHEE and E. W. LUSAS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15379.x

    18. Composition of the Brasilian Cheese “Requeijbo do Norte” (pages 917–919)

      CATHARINA JASSEN-ESCUDERO and DELIA B. RODRIGUEZ-AMÁYA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15380.x

    19. Nutritional Evaluation of Cheese Spread Powder (pages 925–926)

      A. D. DEODHAR and KIRAN DUGGAL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15382.x

    20. Libyan Truffles “Terfezia boudieri Chatin:” Chemical Composition and Toxicity (pages 927–929)

      AHMED ASHOUR AHMED, MOSTAFA A. MOHAMED and M.A. HAMI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15383.x

    21. Sweetness of α-, β-, and Equilibrium Lactose Relative to Sucrose (pages 933–935)

      F. W. PARRISH, F. B. TALLEY and J. G. PHILLIPS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15385.x

    22. A Proximity Equilibration Cell for Rapid Determination of Sorption Isotherms (pages 936–938)

      K. W. LANG, T. D. McCUNE and M. P. STEINBERG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15386.x

    23. Drying of Apple Purees (pages 939–942)

      A. L. MOYLS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15387.x

    24. Vitamin B6 In Ready-To-Eat Cereals: Analysis By High Performance Liquid Chromatography (pages 943–946)

      JOSEPH T. VANDERSLICE, CATHERINE E. MAIRE and JOSEPH E. YAKUPKOVIC

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15388.x

  3. Research Notes

    1. Top of page
    2. Basic Research
    3. Applied Science & Engineering
    4. Research Notes
    1. Correlation of Water Activity Data in Whole Tomato Concentrates (page 947)

      JORGE CHIRIFE, CONSTANTINO FERRO FONTAN and REINALDO BOQUET

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15389.x

    2. Nutritive Value of an Extrusion-Texturized Peanut Protein (pages 948–949)

      G. ALID, E. YANEZ, J. M. AGUILERA, F. MONCKEBERG and C. O. CHICHESTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15390.x

    3. Effect of Xylitol on Some Food-Spoilage Microorganisms (pages 950–951)

      KAUKO K. MÄKINEN and EVA SÖDERLING

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15391.x

    4. Solubilization of California Small White Bean (Phaseolus vulgaris L.) Proteins (pages 952–953)

      S. K. SATHE and D. K. SALUNKHE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15392.x

    5. Mutant for Monascus-Pigment Production (pages 956–957)

      H. C. WONG and P. E. KOEHLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15394.x

    6. Protein Supplementation of Cowpeas with Sesame and Watermelon Seeds (pages 960–961)

      MAURICE A. AKPAPUNAM and PERICLES MARKAKIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15396.x

    7. Associative Growth of Lactic Acid Bacteria in Cabbage Juice (pages 962–963)

      FATIH YILDIZ and DENNIS WESTHOFF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15397.x

    8. Antioxidant Activity of Tocopherols and Ascorbic Acid (pages 970–971)

      RAGNHILD REINTON and ASTRI ROGSTAD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15401.x

    9. Physicochemical and Nutritional Aspects of Cowpea Flour (pages 972–973)

      MAURICE A. AKPAPUIMAM and PERICLES MARKAKIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15402.x

    10. Effect of Temperature Cycling on the Production of Patulin and Citrinin (pages 974–975)

      Y. C. LIN, J. C. YRES and P. E. KOEHLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15403.x

    11. Inhibition of Aspergillus parasiticus by Thymol (pages 976–977)

      R. L. BUCHANAN and A. J. SHEPHERD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15404.x

    12. A New Procedure for Comparing Methods in Food Science (page 978)

      G.J. NEWELL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15405.x

    13. Identification of Serum Albumin in Protein Complexes Resistant to Dissociation by Sodium Dodecyl Sulfate (pages 979–980)

      N. L. WEISSLER, M. E. MANGINO, W. J. HARPER and R. RAMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1981.tb15406.x

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